Lemon Curd Tart with Olive Oil Reviews

Our Europe correspondent, Alexander Lobrano, was wary of working with pastry long before attending his course at Les Petits Farcis, in Nice. "This recipe is really genius," he says. "I'm more of a savory/stewing type of cook, but this is so easy and works so well that it's become a staple for me." Olive oil in the crust gives it a rich, crumbly texture, and the zing of the lemon filling really steals the show.

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Reviews

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4/4

I loved this recipe. It was delightfully tart and refreshing, not too heavy. It came together easily and wasn't too difficult to make, either. I highly recommend it if you are entertaining a small group of 4 - 6 people.

smartypants
from San Francisco
/ 05.27.2016

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This is a delightful recipe. I made the recipe exactly as written and it came out perfectly. It's easy to make and absolutely delicious. It's a keeper.

smartypants
from San Francisco CA
/ 02.16.2016

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Crust is a bit runny and hard to work with, but with patience I was able to form it in the tart pan, and the end result was delicious. I served with a dollop of whipped cream but ideal would be a sprig of lavender.

hepkit
from Minneapolis, MN
/ 03.13.2015

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Made this with a little extra flour instead of the almonds to rave reviews. Easy, delicious, and quick. Will definitely make again!!

coquinechafouine
from Yerevan, Armenia
/ 05.10.2014

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I made this exactly as written except I used Meyer Lemon infused olive oil.. Delicious and rave reviews. The shell is fantastic and very easy to pat into the tart pan with finger tips.

ScottsdaleCocinera
from Scottsdale, AZ
/ 04.22.2014

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has anyone tried a gluten free version? i was thinking of using a gf graham crust. any thoughts?

mcduff1
from ottawa, on.
/ 04.16.2014

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Made this recipe a couple of times, and turned out great. Put more lemon in the curd, I like it very tart. It has become one of my go to desserts, when I can plan ahead.

Cristinam3
from Brooklyn, NY
/ 01.16.2014

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Thanks for all the tips on handling the crust. It came out great the first time, but the second time I tried it substituting my Meyer Lemon infused olive oil (http://www.santafeoliveoil.com) and it was even better!

koreanist
from Santa Fe, NM
/ 09.10.2013

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I was beyond excited to try this dish, only to find out that it is neither complex nor a repeat recipe. Crust was easy to make, just really thin and I did have to weigh it down as others stated. Lemon filling was ok but that too was thin, I guess after reading all the rave reviews I set myself up to think this was going to be the greatest tart ever.... it wasn't. Its not bad, but it failed to make that "wow" statement for me. Search continues....

CK30
from Bako, Ca
/ 07.23.2013

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This crust is definitely difficult and tempermental. I followed the advice of others in handling it. I poured it into a chilled shell, and set it in the freezer for 5 minutes before attempting to spread it up onto the sides, but it was still quite fluid. I found it easier to get a smooth bottom and get more of the dough up onto the sides of the shell with an offset spatula than my fingers. Even still, the crust was quite thick on the bottom and thin on the sides. I pricked the crust after chilling, and blind baked it with parchment and pie weights for the first 10 minutes. I would suggest greasing the parchment as the dough stuck to it when I tried to remove it, I ended up with a hole in the crust. Even still, the crust still puffed up when I returned it to the oven without the weights. It required an extra 2 minutes to fully cook. I did lower the oven temp very slightly to 420 as my oven runs hot, and I didn't have a problem with over-browning on the edges. I haven't tasted the baked crust yet but the dough and the filling were absolutely delicious. I will probably add some sliced almonds to the top and a dusting of powdered sugar.